WHITE TRUFFLE EXTRA-VIRGIN OLIVE OIL 100ml

Recipe

ENDIVE SALAD WITH TRUFFLE OIL VINAGRETTE, QUAIL EGGS AND NUTS

Servings: 2 Cooking time: 20 minutes

INGREDIENTS:

• 180g Belgian Endive salad washed

• 2 tbsp Extra Virgin White truffle oil

• 4 Quail Eggs

• 1 tbsp Extra virgin olive oil

• 2 tbsp of white wine vinegar

• handful of chopped walnuts

• Fresh White Truffle (optional)

• 1tsp of Dijon mustard

• 1/2 tsp salt

• 1/2 tsp dried basil

• Toasted ciabatta bread to serve.

Prepare the vinaigrette: in a mixing bowl add the extra virgin white truffle oil, vinegar, extra virgin olive oil, salt, mustard and basil. Wisk all the ingredients together. In the meanwhile boil the quail egg for about 3 minutes or until they became hard. Chop the Endive salad and crunch the walnuts in a big bowl Halves the cooked quail eggs when they are cool enough and add them in the big bowl. Pour the vinagrette over and mix well. Serve the salad with toasted Ciabatta bread.

Tip: you can add some raw mushroom to your salad for more flavour. (we love Caesar's mushrooms when in season)